Pasta with Tomatoes/Parm/Bread Crumbs.

It’s that time again. That time where we spend our Friday purchasing pasta and figuring out our long route for Saturday morning.

Wait, you don’t do that? Then skip straight to the recipe or go somewhere else. OR, you could just run for the love of whiskey (not-so-shameless plug).

In any case, let’s carb-load with the best of ’em.

Happy Friday, all!

Pasta with Tomatoes/Parmesan/Bread Crumbs
Serves 4


1 lb. pasta
½ large shallot, minced
2 garlic cloves, minced
½ cup white wine
1 pint of grape tomatoes, halved
1 cup bread crumbs
1 cup Parmesan cheese, grated
extra-virgin olive oil
salt & pepper

1. Bring a large pot of salted water to a boil. Cook pasta according to directions.
2. While pasta is cooking, prepare tomatoes: heat 2-3 Tbsps. oil in a small saucepan over medium-low heat. Add shallots, and sweat for 5-7 minutes. Add garlic and sauté for a few minutes more. Add wine and deglaze, scraping up brown bits from the bottom of the pan. Add tomatoes and sauté for 7-10 minutes, until soft and slightly golden. Season and reserve.
3. When pasta has finished cooking, transfer to tomato mix. Toss in bread crumbs and Parmesan. Season with salt and pepper to taste.
**If pasta is still dry after tossing in bread crumbs, add a cup of pasta water.


  • Claire

    I’m making this pasta-with-bread dish, along with a side of mashed potatoes. Starchez 4 lyfe yo! Also, it’d be way easier to get your tomatoes golden (that’s not even a euphemism…) if you used the yellow ones instead.

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